Rosemary-Dijon Chicken and Dumplings


  • 1 1/2 cups cake flour or all-purpose flour
  • 1 tbps baking powder
  • 3/4 tsp kosher salt
  • 2 tbsp unsalted butter
  • 3/4 cup milk
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion
  • 3 celery stalks
  • 1 1/2 tsp chopped fresh rosemary
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 lbs boneless, skinless chicken tenders or thighs
  • 2 tbsp Dijon mustard
  • 2 cups low-sodium chicken broth
  • 1 bag frozen mixed vegetables
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup heavy cream
  • 2 garlic cloves
  • Make the dumpling dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Add the melted butter, then use your fingers to distribute it throughout the flour until it has a crumbly texture.
  • Add the milk. Use a wooden spoon to mix just until the dry ingredients are absorbed. The batter will be thick and lumpy. Set aside.
  • Make the stew: select the sauté setting on the Instant Pot and heat the olive oil and garlic for about 2 minutes, until the garlic is bubbling. Add the onion, celery, rosemary, salt, and pepper and sauté for about 3 minutes, until the onion is beginning to soften.
  • Add the chicken and sauté for about 2 more minutes, until the chicken pieces are mostly opaque on the outside (they do not have to be cooked through). Stir in the Dijon mustard and chicken broth, using a wooden spoon to nudge any browned bits off the bottom of the pot.
  • Use a 1 ½ tablespoon cookie scoop to portion out the dumplings, dropping them into the pot on top of the vegetables and broth in a single layer.
  • Secure the lid and set the pressure release for sealing. Press Cancel to reset the cooking program, then select the PRESSURE COOK or MANUAL setting for 8 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release to vent to release any remaining steam.
  • Open the pot. Add the thawed mixed vegetables, parsley, and cream (if using) and stir gently to combine, taking care not to break up the dumplings.
  • Ladle into bowls and serve right away.
Previous Next